Description
Anti-Inflammatory Turmeric Chicken Soup is a healing, golden-hued soup rich in anti-inflammatory ingredients like turmeric, ginger, garlic, and leafy greens. This nourishing, immune-supporting dish offers soothing comfort and clean, vibrant flavor.
Ingredients
- 2 tbsp olive oil or avocado oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tsp ground turmeric
- 1/4 tsp black pepper
- 1 lb boneless, skinless chicken breast or thighs, diced or shredded
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 2 cups baby spinach or kale
- 1 tbsp fresh lemon juice
- Sea salt, to taste
- Optional: 1 cup cooked brown rice or quinoa
- Optional: fresh parsley or cilantro for garnish
Instructions
- Heat oil in a large soup pot over medium heat. Sauté onion until soft, about 3–4 minutes.
- Add garlic, ginger, turmeric, and black pepper. Cook until fragrant, about 1 minute.
- Add carrots and celery, cooking for another 3–4 minutes.
- Add chicken and broth, then drop in the bay leaf. Bring to a boil, reduce to a simmer, and cook for 20–25 minutes, until chicken is cooked through and veggies are tender.
- Stir in spinach or kale and cook until wilted, about 2–3 minutes.
- Stir in lemon juice and adjust salt to taste. Remove bay leaf.
- Serve hot with optional rice or quinoa and garnish with herbs if desired.
Notes
- Add coconut milk for a creamy, Thai-style twist.
- Sprinkle in cayenne for gentle heat.
- Use shredded rotisserie chicken to save time.
- Chickpeas or lentils make it vegetarian-friendly.
- Add cinnamon or curry powder for deeper spice.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 4g
- Sodium: 390mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg
